Skip to Content
News

News

News

Meet affiliated faculty Dave White

May 10, 2019

Dave WhiteThe Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current food systems. In this series, we’re sitting down with the Swette Center affiliated faculty to catch up on food systems, innovation and what makes a good meal. See the rest of the series on our Food Systems Profiles page.

Read on for an interview with Dave White, professor in the School of Community Resources and Development, Watts College of Public Service and Community Solutions.

Continue Reading

Scientists map food supply chains for every US city

View Source | May 3, 2019

Truck bed filled with cauliflowerArizona State University and Northern Arizona University scientists have teamed up to map the food, energy and water supply chains for every community in America in a new project called FEWSION.

This kind of data collection is critical to understanding the complex interactions and real-world dynamics of food systems that we here at the Swette Center for Sustainable Food Systems strive to unpack for policymakers.

Read the full article on ASU Now to learn about the potential far-reaching impacts of this project.

Meet affiliated faculty Peter Byck

May 3, 2019

Peter ByckThe Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current food systems. In this series, we’re sitting down with the Swette Center affiliated faculty to catch up on food systems, innovation and what makes a good meal. See the rest of the series on our Food Systems Profiles page.

Read on for an interview with Peter Byck, professor of practice in the Walter Cronkite School of Journalism and Mass Communications.

Continue Reading

Meet affiliated faculty Joshua Abbott

May 1, 2019

Joshua AbbottThe Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current food systems. In this series, we’re sitting down with the Swette Center affiliated faculty to catch up on food systems, innovation and what makes a good meal. See the rest of the series on our Food Systems Profiles page.

Read on for an interview with Joshua Abbott, associate professor in the  School of Sustainability.

Continue Reading

Meet affiliated faculty Hallie Eakin

April 25, 2019

Hallie EakinThe Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current food systems. In this series, we’re sitting down with the Swette Center affiliated faculty to catch up on food systems, innovation and what makes a good meal. See the rest of the series on our Food Systems Profiles page.

Read on for an interview with Hallie Eakin, professor in the School of Sustainability.

Continue Reading

New sustainable food systems courses to be offered

April 17, 2019

cabbage dishBy Kathleen Merrigan, executive director of the Swette Center for Sustainable Food Systems at Arizona State University, and professor with appointments in the School of Sustainability, College of Health Solutions, and School of Public Affairs

Good news! I’ve just received word that we have the go-ahead to offer two new ASU Sustainable Food Systems (SFS) courses that will be listed under the School of Sustainability and co-listed with the ASU Morrison School of Agribusiness.

Continue Reading

Meet affiliated faculty Clark Miller

April 16, 2019

bread rollsThe Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current food systems. In this series, we’re sitting down with the Swette Center affiliated faculty to catch up on food systems, innovation and what makes a good meal. See the rest of the series on our Food Systems Profiles page.

Read on for an interview with Clark Miller, associate director of ASU's Consortium for Science, Policy & Outcomes.

Continue Reading

Sustainability scientist receives Public Humanities Scholars Award

View Source | April 15, 2019

Joan McGregorThe Arizona Humanities council has named Arizona State University professors Joan McGregor and Natalie Diaz as recipients of the Dan Shilling Public Humanities Scholars Awards. McGregor is a senior sustainability scientist and a professor in the School of Historical, Philosophical and Religious Studies. A ceremony to celebrate the honor took place April 14 at the Mesa Arts Center.

McGregor began her career as an academic with a focus on legal philosophy and applied ethics, frequently teaching courses on bioethics and environmental ethics. From there, she became interested in climate justice, which eventually segued into a focus on food systems.

Continue Reading

Meet affiliated faculty Chris Wharton

April 5, 2019

Chris WhartonThe Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current food systems. In this series, we’re sitting down with the Swette Center affiliated faculty to catch up on food systems, innovation and what makes a good meal. See the rest of the series on our Food Systems Profiles page.

Read on for an interview with Chris Wharton, assistant dean of innovation and strategic initiatives at ASU's College of Health Solutions.

Continue Reading

Meet affiliated faculty Christy Spackman

April 1, 2019

Christy SpackmanThe Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current food systems. In this series, we’re sitting down with the Swette Center affiliated faculty to catch up on food systems, innovation and what makes a good meal. See the rest of the series on our Food Systems Profiles page.

Read on for an interview with Christy Spackman, assistant professor in the School for the Future of Innovation in Society.

Continue Reading

ASU partners with Mitsubishi Chemical Holdings to initiate Global KAITEKI Center

View Source | April 1, 2019

hand reaching out to touch digital globeA unique center officially opens on April 3 at Arizona State University, housed within the Julie Ann Wrigley Global Institute of Sustainability.

The Global KAITEKI Center is funded by Mitsubishi Chemical Holdings Corporation (MCHC) and its group’s think tank and research institute, the KAITEKI Institute, and led by Professor George Stephanopoulos, who holds joint positions in the School of Molecular Sciences and the School for Engineering of Matter, Transport and Energy in the Ira A. Fulton Schools of Engineering.

Continue Reading

Sustainability scientist to explore farm labor shortages, immigration policy

ASU Now | March 28, 2019

An apple farmAn ASU Now story discusses the complicated matrix of farm labor, wages, costs and consumer prices when it comes to getting produce onto our plates. The growers who produce that produce have been sounding the alarm in recent years that the lack of farm labor is cutting into their livelihoods and leaving crops unharvested in the fields.

An Arizona State University professor has been examining the issue of farm labor and how immigration policy could affect how much we pay for vegetables. The research caught the attention of the U.S. Department of Agriculture, which has given Senior Sustainability Scientist Timothy Richards, a professor in the W. P. Carey School of Business, a two-year grant to delve deeper. He will be working with colleagues at California Polytechnic State University and Cornell University.

Continue Reading

Meet affiliated faculty Valerie Mueller

March 26, 2019

Valerie MuellerThe Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current food systems. In this series, we’re sitting down with the Swette Center affiliated faculty to catch up on food systems, innovation and what makes a good meal. See the rest of the series on our Food Systems Profiles page.

Read on for an interview with Valerie Mueller, assistant professor in the School of Politics and Global Studies.

Continue Reading

Future of Food Event Highlights: Organic Agriculture

March 25, 2019

Not in OrganicMarch 19 the Swette Center welcomed Gary Hirshberg, who gave a great presentation on what to expect from the next generation of organic food. As expected, Hirshberg wowed our audience with facts about organic agriculture and engaged us in a discussion about why organic matters. Among other things, he shared with us the recent ad campaign organized and sponsored by the Organic Trade Association that highlights 700 synthetic ingredients prohibited in organic food: http://bit.ly/notinorganic.

This is a very quick post to share excellent coverage of the event by The Hagstrom Report (reprinted with permission). Hear Hirshberg's remarks from the event on YouTube.

Continue Reading

Meet affiliated faculty Chuan Liao

March 20, 2019

Chaun Liao talking with people around a map on the groundThe Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current food systems. In this series, we’re sitting down with the Swette Center affiliated faculty to catch up on food systems, innovation and what makes a good meal. See the rest of the series on our Food Systems Profiles page.

Read on for an interview with Chuan Liao, assistant professor in the School of Sustainability.

Continue Reading

Interview with chef, author and slow food advocate Alice Waters

March 20, 2019

Alice Waters sitting at table outdoors with fresh food and flowersAlice Waters — who will deliver a free, public Wrigley Lecture on March 27 — is a world-famous chef who founded and owns the restaurant Chez Panisse in Berkeley, California. Waters has written 16 books, including two New York Times bestsellers “The Art of Simple Food I & II” and, most recently, a critically acclaimed memoir “Coming to My Senses: The Making of a Counterculture Cook.” Waters also founded the Edible Schoolyard Project with the goal of establishing teaching gardens in schools and connecting them with sustainable food curriculum (“edible education”) for pre-kindergarten through high school students.

In anticipation for her Wrigley Lecture, titled “We Are What We Eat: Teaching Slow Food Values in a Fast Food Culture,” we asked Waters a few questions including how food can be a conduit for solving major issues in society and what advice she has for anybody who wants to discover the joy of seasonal, local, delicious food. Read the interview below, which has been edited for length and clarity.

Continue Reading

ASU students developing off-grid tech to help small farms build resilience to climate change

View Source | March 18, 2019

SolarSPELL students posing with solar panelA new article on ASU Now, "ASU students developing off-grid tech to help small farms build resilience to climate change," tells the story of how five Arizona State University computer science seniors found themselves tackling issues of climate change and sustainable food systems. As part of a capstone project called SolarSENSE, these students are using SolarSPELL off-grid technology to make agricultural sensors more affordable and accessible for small, rural farms around the world. SolarSPELL, Solar-Powered Educational Learning Libraries, is a project directed by Senior Sustainability Scientist Laura Hosman.

Continue Reading

Meet affiliated faculty Chrissie Bausch

March 13, 2019

Julia Bausch in front of AgaveThe Swette Center for Sustainable Food Systems focuses on innovative ideas and solutions to the many challenges of current food systems. In this series, we’re sitting down with the Swette Center affiliated faculty to catch up on food systems, innovation and what makes a good meal. See the rest of the series on our Food Systems Profiles page.

Read on for an interview with Julia (Chrissie) Bausch, postdoctoral scholar with the Kyl Center for Water Policy at the Morrison Institute for Public Policy.

Continue Reading

A spark to start the fire

March 12, 2019

Sparkler emitting a flareSparking new ideas is the goal of the new Swette Center for Sustainable Food Systems research grant program. Ten grants of up to $5,000 each will be awarded to Arizona State University faculty-led research teams proposing interdisciplinary food systems work. Yes, this is a “mini-grant" program so the award will likely fall far short of covering the full costs of your research — but we hope that these resources can help catalyze new work and, in some cases, assist ASU faculty in completing the “pre-work” necessary to pursue larger grant opportunities.

Continue Reading

Interview with food systems activist Raj Patel

March 11, 2019

Raj Patel HeadshotIf you know anything about Raj Patel, you know he has a lot to say about our food system, capitalism and activism. After Patel delivered a Wrigley Lecture at Arizona State University in November 2018, we asked some follow-up questions over the phone. But before we get to the interview — an introduction.

Patel, a research professor in the Lyndon B. Johnson School of Public Affairs at the University of Texas at Austin, has written several books including “The Value of Nothing,” a New York Times and international best-seller, and “Stuffed and Starved: The Hidden Battle for the World Food System.” Patel’s most recent book, which he co-wrote with environmental historian Jason W. Moore, is “A History of the World in Seven Cheap Things.” He’s also a co-host of the food politics podcast “The Secret Ingredient.”

Continue Reading